1Melt the butter in a thick-based pan and gently cook the onion without colour until it is soft.
2Add the rice and stir to coat all the grains in the butter
3Add the wine and cook gently stirring until it is absorbed
4Gradually add the hot stock, stirring until each addition is absorbed. Keep stirring until the rice is tender
5Season with the lemon juice and zest, and pepper to taste. (there will probably be sufficient saltiness from the salmon to not need to add salt) Stir gently to heat through
6Serve scattered with the Parmesan and seasonal vegetables.
7Grill the salmon and gently place onto the risotto with the prawns and asparagus
